Hazelnut biscuit and GRIOTTINES® COINTREAU®

• 150 g egg whites
• 130 g caster sugar
• 80 g hazelnut powder
• 60 g flour type 55
• 165 g Cointreau® Griottines

In a mixer fitted with a whisk attachment, beat the egg whites with the caster sugar. Carefully add the sifted powders with a sieve. Fill 3 circles of 18 cm diameter with 140 g each and drizzle the top with Griottines® Cointreau®. Then bake them in a hot-air oven at 160°C for about 16 minutes. Set aside for assembly.

Imbibage COINTREAU®

• 75 g syrup at 30°B
• 25 g water
• 25 g Cointreau® 60% vol.

Mix all the ingredients and soak the biscuits before pouring over the raspberry confit.

Raspberry confit

• 220 g raspberry puree
• 65 g invert sugar
• 20 g caster sugar
• 10 g pectin NH
• 32 g gelatine mass
• (6 g gelatine powder 200 Blooms and 26 g water)
• 4 g lemon juice
  

In a saucepan, heat the raspberry puree with the invert sugar to 40°C. Add the caster sugar and pectin mixture, cook everything together, then add the gelatine mixture and lemon juice. Mix and pour 100 g of raspberry confit onto each hazelnut biscuit. Freeze the whole mixture.

Dark chocolate cream

• 80 g whole milk
• 80 g whipped cream
• 40 g egg yolks
• 17 g caster sugar
• 65 g dark chocolate 66
• 14 g gelatine mass
• (2 g gelatine powder 200 Blooms and 12 g water)
• 30 g Griottines® Cointreau® chocolate
  

In a saucepan, make a custard with the milk, whipping cream, egg yolks and caster sugar, boiling at 85°C. Pour the custard over the dark chocolate and gelatine mixture. Mix and pour 100 g cream on top of each biscuit and raspberry confit, then add the chopped Griottines® Cointreau®. Freeze everything.

COINTREAU® vanilla mousse

• 500 g milk
• 2 vanilla pods
• 120 g egg yolks
• 105 g caster sugar
• 84 g gelatine mass
• (12 g gelatine powder 200 Blooms and 72 g water)
• 500 g whipped cream
• 75 g Cointreau® 60% vol.

Make a custard boiled to 85°C with the milk, vanilla the egg yolks and caster sugar. Add the gelatine mixture and mix. Cool to 30°C and add
the whipped cream and Cointreau®. Arrange 100 g Cointreau® vanilla mousse in 3 12 cm circles that will be used for decoration. Let them freeze. Set the rest aside to assemble the desserts.

Red mirror glaze

• 150 g water
• 300 g glucose
• 300 g caster sugar
• 200 g sweetened condensed milk
• 140 g gelatine mass
• (20 g gelatine powder 200 Blooms and 120 g water)
• 300 g white chocolate
• 5 g fat-soluble red food colouring
  

In a saucepan, boil the water, caster sugar and glucose together at 103°C. Pour the mixture over the condensed milk and gelatine mixture, then the white chocolate and red food colouring. Put it in the fridge overnight. The next day, heat the glaze to 40°C and use it at 30/35°C.

Assembly and finishing

Make a reverse assembly: on a plate and a sheet of guitar paper, place 3 circles 18 cm in diameter, place 300 g Cointreau® vanilla mousse in each circle and insert the hazelnut biscuit, raspberry confit and dark chocolate cream. Place in the freezer. Turn the entremets and place the 12 cm Cointreau® vanilla mousse puck on top. Glaze the whole with the red mirror glaze. Decorate with a belt of crystallised dark chocolate, a few rose petals and Griottines® Cointreau®.